No store-bought salsa compares with the taste of salsa made from your own tomatoes fresh picked from your garden or local farm!
In the middle of the winter, you can enjoy tortilla chips and your own homemade salsa, and taste the summer-fresh flavor of vine-ripened tomatoes.
Watch how it's made in the video below.
Ingredients
6 pounds of tomatoes
9 cloves of garlic, chopped
1/3 cup lime juice
1 1/2 teaspoon salt
1 1/2 teaspoon cumin
3 onions (preferably 1 white, 1 yellow, 1 red)
1/4 pound jalapenos (for a mild salsa)
1/3 cup chopped fresh cilantro
Pint jars (either small mouth or wide mouth is fine)
Lids and rings
Water bath with rack
Preparation
Sterilize jars and seals.
Put clean tomatoes in boiling water for 30-45 seconds, and then plunge them into ice water. The tomatoes will be easy to peel as a result.
Peel tomatoes and cut out cores or bad spots. Chop the tomatoes to desired size (they will cook down so leave them slightly larger than you want them to be in the salsa).
Mix tomatoes, garlic, lime juice, salt, and cumin and bring to a boil.
Add onion, peppers, and cilantro. Bring to a boil and then simmer for 7-10 minutes.
Remove 1 cup of liquid (to thicken the salsa).
Put salsa in sterilized jars leaving ½ inch of headroom.
Wipe the rim of the jar, place sterilized seal on jar, and tighten the ring.
Place jars in water bath for 15 minutes (time depends on altitude â€" more time for higher altitudes).
Remove jars and let stand for at least 24 hours. Remove rings (optional) and store. If the jar did not seal, place in refrigerator and use within a week.
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